AUTHENTIC THAI RECIPES
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Thai Deep-Fried Sea Bass served in Betel Leaves | Mieng Pla Ka Pong |เมี่ยงปลากะพง
Deep-Fried Sea Bass in Betel Leaves, also known as Mieng Pla Ka Pong (เมี่ยงปลากะพง). This traditional Thai appetizer is a perfect harmony of crispy sea bass fillets, fragrant herbs, zesty lime, and a savory palm sugar sauce, all embraced by peppery betel leaves.
View my cooking tutorial below:
Deep-Fried Sea Bass in Betel Leaves | เมี่ยงปลากะพง (Mieng Pla Ka Pong)
Preparation time: 20 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients:
- 500 g sea bass, filleted and cut into 1-inch cubes (18 oz)
- 1/2 cup frying flour/all-purpose flour/tempura batter flour (2 1/2 oz)
- 1 liter deep-frying oil
- 2 tbsp fish sauce
- 4 tbsp palm sugar
- 1/2 cup roasted peanuts (2 1/2 oz)
- 1/2 cup ginger, diced into 0.5 cm pieces (2 1/2 oz)
- 1/2 cup lime, diced into 0.5 cm pieces (1 1/2 to 2 limes) (2 1/2 oz)
- 1/2 cup shallot, diced into 0.5 cm pieces (2 1/2 oz)
- 1/2 cup shallot, sliced (for deep-frying) (2 1/2 oz)
- 3-4 bird's eye chilies, chopped
- 3-4 stalks of lemongrass, finely sliced
- 20 betel leaves
Cooking Instructions:
1. Prepare the Fish:
- Fillet the sea bass and cut it into 3/4 to 1-inch cubes.
- Mix the fish cubes in the flour, toss until well coated, and set aside.
2. Fry the Shallots:
- Heat the oil for deep-frying to 150°C (300°F).
- Deep fry the sliced shallots until they become golden brown.
- Remove the shallots from the oil and drain the excess oil on paper towels.
3. Fry the Fish:
- Use the same deep-frying oil, but make sure the temperature has risen to 160°C (320°F).
- Fry the fish fillets until they turn light golden brown, which should take about 3-4 minutes.
- Remove the fillets from the oil and rest them on an oil strainer to maintain their crispy texture.
4. Make the Sauce:
- Melt the palm sugar in a low-warm pan for about 2 minutes.
- Add the fish sauce and mix well. Let it cool down.
5. Prepare the Herb Salad Mix:
- Mix the diced ginger, lime, shallot, lemongrass, chilies, and peanuts together.
- Pour the sauce mix over the herb salad mix.
Plating:
1. Place the fried fish fillets on a serving plate.
2. Pour the herb salad mix over the fish.
3. To serve, fold the betel leaf into a cone-like shape and fill it with a bite-sized portion of the fish and herb salad mix.
Enjoy your Deep-Fried Sea Bass in Betel Leaves! 🐟🌿